Beef and Beer Stew with Dried Fruit
Coarsely chop the remaining parsley, sprinkle it over the top to garnish, and serve.
- 3 pounds beef
- Salt and pepper
- 2 yellow onions
- ½ cup dried pineapple
- ½ cup dried apples
- 18 pearl onions
- 2 tablespoons butter
- 3 tablespoons peanut oil
- 1 cup Basic Beef Broth
- 10 sprigs flat-leaf parsley
- 2 sprigs thyme
- 3 cloves
- 1 bay leaf
- 2 bottles dark beer
Cut the beef into 1½-inch cubes; pat the beef dry with paper towels and lightly coat them with salt and pepper. Thinly slice the onions. Chop the dried fruits coarsely. Preheat the oven to 325 degrees.
Place the pearl onions in a small saucepan and add enough water to cover them. Bring to a boil; boil them for 1 minute. Drain the pan and rinse the onions under cold running water. Remove their skins and set them aside.
Heat the butter in a sauté pan. Add the yellow onions, stirring them almost constantly over medium heat until they are dark brown. Remove the pan from the heat, cover, and set aside.
Using a large oven-proof casserole dish, heat the oil over medium heat on the stove top. Brown the meat pieces on all sides, for about 8 minutes. Remove the pieces with a slotted spoon, reserving the cooking liquid in the pan. Set aside the meat.
Turn the heat to high and add the beef broth. With a wooden spoon, loosen the bits of cooked meat stuck to the bottom of the pan, incorporating them into the broth. Cook over medium heat for 3 minutes. Remove the pan from the heat.
Layer the beef, onions, dried fruits, and pearl onions into the pan, using about a third of each ingredient in each of three layers.
Make a bouquet garni (see “Bag o' Spices”) with half of the parsley, the thyme, cloves, and bay leaf. Slightly bury the spice bag in the center of the mixture.
Pour the beer over the mixture. Bring to a boil, then cover the pan and place it in the oven. Cook for 1 hour.
Remove the bouquet garni and the bay leaf.